Venison Stew II Recipe

Recipesfull introduces to you: Popular Recipes. (Venison Stew II Recipe). This substantial stew will knock the socks right off of you with its full-bodied flavor. There are lots of vegetables. Have it over rice or big fat egg noodles.

Brief

Servings: 7

Yield: 6 to 8 servings

Venison Stew II Recipe

Ingredients

2 tablespoons vegetable oil

2 pounds venison stew meat

3 onions

chopped

2 cloves garlic

minced

1 tablespoon Worcestershire sauce

1 bay leaf

½ teaspoon dried thyme

1 tablespoon salt

3 cups water

7 small potatoes

peeled and quartered

1 pound parsnip

chopped

¼ cup all-purpose flour

¼ cup water

Soup, Stew and Chili

Directions

Step 1

In a large soup pot deeply brown the meat in oil. Stir in onions garlic. Worcestershire sauce bay leaf thyme salt and 3 cups of water. Simmer covered for 1 1/2 to 2 hours or until meat is tender.

Step 2

Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.

Nutritional Information

Venison Stew II Recipe

Servings Per Recipe:7

Calories: 408.4

% Daily Value *

Protein: 35g 70%

Carbohydrates: 50g 16%

Dietary Fiber: 7.9g 32%

Sugars: 6.7g

Fat: 7.5g 12%

Saturated Fat: 1.8g 9%

Cholesterol: 110.2mg 37%

Vitamin A Iu: 11.6IU

Niacin Equivalents: 12.1mg 93%

Vitamin B6: 1.1mg 69%

Vitamin C: 48.6mg 81%

Folate: 93.5mcg 23%

Calcium: 68.6mg 7%

Iron: 6.7mg 37%

Magnesium: 94.2mg 34%

Potassium: 1468.7mg 41%

Sodium: 1105.4mg 44%

Thiamin: 0.6mg 55%

Calories From Fat: 67.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.